INGREDIENTS
10 servings
bell pepper
1 cup
cashew
3 stalks
celery
1 clove
garlic
3
green onions
1 tsp
ground ginger
1
jicama
1/4 cup
low sodium soy sauce
1 tbsp
peanut oil
20 oz
petite peas
6 oz
ramen noodles
1/4 tsp
red pepper flakes
1/2 cup
rice vinegar
3 tbsp
sesame oil
16 oz
water chestnuts